Hog Management
A new year brings new opportunities. Economists encourage pork producers to consider these important questions.
In the constant microscopic tug-of-war, genes for antibiotic resistance have been around as long as bacteria. The more pressure you put on bacteria, the more they deploy defensive measures. Spencer Wayne, DVM, reflects.
The pork market is a constant mix of headwinds and tailwinds. Your individual viewpoint of where the balance sorts itself out can have a real impact on the outcome, says Clint Schwab of The Maschhoffs.
As we launch into a new year of production, a cluster of indicators show this year could be much better than current expectations. Let’s allow ASF to warm the bench while we look at the bullish indicators for 2022.
Registration is now open for SowBridge, the distance educational series for those who work with sows, boars and piglets, and with genetic and reproductive issues.
A University of Nebraska-Lincoln research project is taking animal production to the next level and has the potential to enhance individual animal monitoring and care practices as well as create farm labor efficiencies.
Neil Dierks gives credit for the organization’s successes to board members, producer leaders, his staff and farmers out in the country—never to himself. But in reality, he’s a shrewd, big-picture thinker.
Swine geneticists, industry leaders, university educators and students gathered for the first ever joint meeting of the Poultry Breeders Roundtable and National Swine Improvement Federation in St. Louis. Here’s a recap.
No one will argue that the pressures pig farmers face when it comes to environmental stewardship of air, soil and water are going to continue to increase. That’s why National Pork Board is offering a new program.
USDA’s APHIS is leading a collaborative effort to study antimicrobial use and resistance on Midwest commercial swine farms focusing on use and resistance related to animal health and production-related indicators.
‘Tis the season to think twice about proper barn ventilation to protect your pigs and to promote energy efficiency. Experts weigh in on how you can save money this winter.
The industry has been through a lot of challenges with COVID-19 and a difficult year for PRRS. As we get those issues behind us, focusing on production metrics, enterprise analysis and future direction is critical.
Here’s a round-up of company news in the swine industry.
Neil Dierks, CEO of the National Pork Producers Council, says his industry colleagues in other parts of the world often remind him how significant livestock mandatory reporting services are to the U.S. pork industry.
Manure is an important part of the pork industry’s sustainability story. But experts remind pork producers to keep in mind that handling manure is a risky business. Keep these tips in mind to stay safe.
Don’t miss out on these industry opportunities in the swine industry and beyond.
Energy and passion for the global pork industry are the foundation of United Pork Americas, a new event Farm Journal recently acquired that will take place April 19-21, 2002, in Orlando. Here’s what you need to know.
The swine industry has historically battled labor shortages, and COVID-19 amplified those challenges. Here are a few tips for attending farrowing I learned working on a sow farm with labor challenges.
With the labor challenges facing the swine and pork processing plant industries, technology adoption seems to hold great promise. We asked five leaders to share what holds farmers back from incorporating more technology.
Every year, the harvesting of a new crop brings great anticipation for the farmer. This is also true for the swine nutritionist. Here are five things to keep in mind as new crops are getting ready to be harvested.
Sow reproductive performance drops off in the summer, and this year will be no different, according to Paul Yeske, DVM, Swine Vet Center, St. Peter, Minnesota.
Farm Journal announces the acquisition of the international United Pork Americas conference and trade show from Flavia Roppa of Brazil. The conference will be held April 19-21, 2022, in Orlando, Fla.
In today’s food industry, consumers need assurances. While the specific assurances vary, the general request is the same: “Are producers doing things the right way when it comes to the way food is produced?”
Sow diets cannot be formulated based on values for digestibility of phosphorus and calcium obtained in growing pigs, University of Illinois swine nutritionists say. Here’s why.
Management has a strong influence on age and weight considerations when it comes to producing a quality weaned pig. The people as well as the processes play a critical role.
Weaning weight and age can vary from operation to operation because many factors must be considered. There are, however, some important rules of thumb.
Iowa farmers were just weeks away from harvest when 100 mph winds raced across their fields, flattening a year’s worth of work. A short film shows what farmers in the derecho’s path experienced on Aug. 10, 2020.
Lameness is the leading cause of mortality in mid- to late-finishing pigs. Even though mortality has improved, it is getting harder and harder to make continuous improvements, says Mike Eisenmenger, DVM.
Every weaned pig has an impact on an operation’s end result. Industry leaders discuss the factors that go into producing a thrifty, quality weaned pig.
Health and management are necessary components in producing thrifty, quality weaned pigs. Focusing on females and paying attention to details can make all the difference.